• 熔点： >300°C(无水合物)

• 沸点： 349.55°C (rough estimate)

• 外观： 稀盐酸-乙醇中得有金属光泽的棕红色针状结晶(一水合物)

• 溶解性： DMSO：20mg/ml（需超声）

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 17. [IF=6.1] Shuxin Tang et al."Hypoglycemic effect of Lactobacillus plantarum-fermented mulberry pomace extract in vitro and in Caenorhabditis elegans."Food & Function.10.1039/D3FO02386A

• 16. [IF=6.056] Wenfeng Li et al."Replacing acetone with ethanol to dehydrate yeast glucan particles for microencapsulating anthocyanins from red radish (Raphanus sativus L.)."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;182:114844

• 15. [6.443] Wenfeng Li et al."In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods."Food Chemistry-X.2023 Mar;:100633

• 14. [16.744] Shuhua Yin et al."Regulatable and reversible native paramyosin hydrogels promote the wound healing of the skin in mice."CHEMICAL ENGINEERING JOURNAL.2023 Mar;:142294

• 13. [IF=6.208] Pan Wang et al."Discovery of Flavonoids as Novel Inhibitors of ATP Citrate Lyase: Structure–Activity Relationship and Inhibition Profiles."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2022 Jan;23(18):10747

• 12. [IF=6.443] Wenfeng Li et al."Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin."Food Chemistry-X.2022 Oct;15:100422

• 11. [IF=5.561] Bin Dang et al."Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau."Foods.2022 Jan;11(14):2025

• 10. [IF=3.713] Ren Li et al."Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

• 9. [IF=3.167] Zhenzhu Zhu et al."Cyanidin-3-O-glucoside, cyanidin, and oxidation products of cyanidin protect neuronal function through alleviating inflammation and oxidative damage."Journal Of Food Science. 2022 Mar 26

• 8. [IF=3.366] Xu Lujing et al."Simplified Quantification of Representative Bioactives in Food Through TLC Image Analysis."Food Anal Method. 2019 Dec;12(12):2886-2894

• 7. [IF=3.775] Leying Jiang et al."Cyanidin chloride modestly protects Caco-2 cells from ZnO nanoparticle exposure probably through the induction of autophagy."Food Chem Toxicol. 2019 May;127:251

• 6. [IF=4.27] Xiaolan Li et al."Upregulated structural and regulatory genes involved in anthocyanin biosynthesis for coloration of purple grains during the middle and late grain-filling stages."Plant Physiol Bioch. 2018 Sep;130:235

• 5. 孟晗,付灯祥,吴艳梅,金雪花.花毛茛和银莲花花瓣中花青素苷组成及含量与其花色的关系[J].园艺学报,2020,47(12):2362-2372.

• 4. 纪鹏飞,张强,宋俊男,王希平,孙令超,王芳.分光光度法检测葡萄酒中花青素方法可行性分析[J].食品安全质量检测学报,2020,11(23):8977-8982.

• 3. 孙媛媛 悦晓孟 贾礼 等. 亚硒酸钠促进大豆芽苗菜下胚轴花青苷合成的机制[J]. 南京农业大学学报 2020 v.43;No.187(02):79-85.

• 2. 汤晓, 倪翠阳, 王丽英,等. 煮制时间与二次煮制对紫娟普洱茶抗氧化性的影响[J]. 食品工业科技, 2015, 036(008):141-147.

• 1. 吴艳梅 吴艺萍 金雪花 et al. 丽格海棠花青素苷成分及分布对花色的影响[J]. 西北植物学报 2020 v.40(01):64-74.

输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *